Evangelina Zuaznabar

"I didn't have any swiss or gruyere cheese so I used sharp provolone. This was delicious. It was so good my husband who came home late and decided to take it to lunch the next day couldn't stop spooning some everytime he went into the kitchen. I think the onions are what made this go over the top. Good recipe Rachael and thanks again!!"

Aug 31, 2011 on FoodNetwork.com

"My husband and his bestfriend simply love this recipe. Every time we grill they ask for it and when I make buffalo chicken sliders this pairs well. The longer it sits in the cold the better it tastes. I use the pre-packaged coleslaw and just add the other ingredients. I grate the onions and I don't use as much sugar. 1 cup per two pounds o ..."

Aug 18, 2011 on FoodNetwork.com

"I didn't make the recipe with the turkey meat, I made it with ground beef. It was delicious!!! I had marinated sundried tomatoes but not with garlic so I added more than two cloves as indicated. It was easy and tasty and didn't require anything other than what the recipes calls for in it. I will be making this again and often. Thanks Giada. "

Jul 20, 2011 on FoodNetwork.com

"I like the fact that she mentioned in the episode that it would take longer than 30 minutes with all of the chopping. But I am slow so her recipes take longer than 30 minutes for me, which I don't mind because the results usually justify the extra time taken. This was delicious. I didn't have brie so I used marscapone and parmesan. I loved it ..."

May 11, 2011 on FoodNetwork.com

"This was absolutely delicious. I loved that it wasn't complicated. I adored that it didn't take all day to make and the flavor was absolutely devine. I like it better than the recipe listed on here by Giada. As for the meat I did vary, I used ground beef as well as ground Italian sausage. It just gave it a different texture and flavor and enha ..."

Apr 7, 2011 on FoodNetwork.com

"This was divine! It was a little hard finding the chutney, but believe it or not I found it in the jam/jelly aisle at Walmart. I loved the mix of flavors and the textures made it even better. I prefer adding the cashews right before eating it as it gives it that extra crunch I enjoy. I made it for the first time yesterday and this will be the r ..."

Mar 28, 2011 on FoodNetwork.com

"I sometimes have an issue with myself when I change a recipe from the original. But in this case I wanted to make it so badly I used what I had on hand. I didn't have the terragon leaves so I used parsley and added a little balsamic vinegar as she suggested on the show. It made the raw salad taste delicious. I also didn't have saffron on hand ..."

Aug 4, 2010 on FoodNetwork.com

"Tonight will be the second time I made this dish. While I do not have saffron I usually use a Latin seasoning that is quite common here in South Florida. It is a very tasty dish even though it is not the typical paella my family is accustomed to eating. For me, a person who doesn't eat seafood, this is a nice variation. It can be called whatev ..."

Jul 12, 2010 on FoodNetwork.com

"This soup gets better every time I make it. Its delicious. I don't deviate from the authentic recipe except to add a little more or less heat depending on my mood and the cheese I usually use is Kraft's Mexican Blend. Next time I make it I will have to double or even triple the amount because my family really enjoys it and the servings aren't e ..."

Oct 30, 2008 on FoodNetwork.com

"This recipe is for Moros not congri."

Jun 16, 2007 on Food.com